Yellow Moong Dal Bean Savory Pancakes

This is a delicious recipe using moong beans. I find the best value purchasing these beans at my local Indian market.
​ I wanted to give this pancake a Latin flavor, so I added fresh shredded yucca and spices which also give good flavor and a crispier edge.
​If you prefer you can just make it strictly with the bean batter. Feel free to get creative with your vegetables to this savory pancake to suit your preference. 

Ingredients:

1 cup of spilt yellow moong dal beans (soaked for at least 1 hour and up to 4 hours
1 cup of grated raw mashed yucca (cassava)]
2-3 cloves of minced garlic
1/2 small red onion or white onion, finely chopped
1/2 teaspoon of cumin
1/4 teaspoon of Spanish smoked paprika
1 small jalapeno pepper, finely chopped
1-2 tablespoon of chopped cilantro
1/4 teaspoon of baking powder (optional for lightness)
1/2 teaspoon of ground turmeric (optional, but adds nice color)
Salt & pepper to taste
Olive oil for pan frying​

Directions:

Prep the Moong Dal and soak in water for 1 hour and up to 4 hours . Drain.

Add the soaked beans into a blender and add the minced garlic. with a splash of water until it becomes thick and gritty almost like pancake batter.

Stir in the shredded yucca, vegetables and spices. Batter will be thick.
Preheat a nonstick skillet or cast-iron skillet on medium heat.
Add 1-2 tablespoons of olive oil for each pancake.

​Using a ladle, spoon into the pan and pan fry for 4-5 minutes on each side until golden and crisp. Serve immediately.
Serving Ideas:
Dip: Serve with a garlicky avocado crema, or lime yogurt 
Serve with fresh salsa